Slow Cooker Chicken Pot Pie

I found no reason why a chicken pot pie couldn’t be made in a Crock Pot!! Cook the chicken right in their, nice soft seasoned veggies topped with a biscuit!! I originally got the recipe from SparkPeople.com they did “healthify” it however it was made on the stove so I’ve changed some things and added my twist to our liking! I’ve made this two different ways. Once with biscuits and once with actual pie crust with individual crocks!! I wouldn’t know how to make a Chicken pot pie any other way honestly! I always use whatever veggies I have on hand and sometimes change up my chicken too. Hope you enjoy!! **NOTE: Use Land O Lakes Olive Oil and Sea Salt butter in your  mashed potatoes…..Makes this dish complete!!

Ingredients:

6 Small Boneless Chicken breasts (chopped or whole)
1 1/2 Cups of fresh Baby Carrots (or canned/frozen)
1 1/2 Cups of  fresh string beans (or canned/frozen)
1 Cup of Frozen Peas
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
2 cups Skim milk
1/2 cup finely chopped onion
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1 can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup (or try my homemade soup)

Topping:
1 Pkg. of Biscuits (any brand) or
Homemade mashed potatoes

Directions:

Season the chicken with salt, pepper and poultry seasoning and place on the bottom of the crockpot.

Add the 2 cans of soup and 1 Cup of milk. Stir in the Carrots & Onions (any veggies that are fresh, if they are canned or frozen do not add them at this time)

Stir together. cook on low for 6 hrs (depending on your crock), mine would be 6, I also cooked it on high for 3 hours. If cutting into bite size pieces the cook time will be cut in half. We like our chicken shredded so we now go that route!

If using whole breasts when the chicken starts to fall apart pull it out and shred it into pieces. Put the chicken back in, add the frozen (or canned) peas, string beans, and one more cup of milk (use your eye you don’t want it too thin, you may not use the whole cup) switch to high and cook for another 30 minutes. (This is also when you can add some more salt & Pepper to taste)

While that is finishing up bake your biscuits according to the package directions in the oven. When they are finished spoon into a bowl or crock and place a biscuit on top and sink it in!!

If your using pie crust:

Spoon in mixture into a crock (ramiken or oven proof dish) Cut your pie dough a little bigger than the top of your bowl. Just use another bowl that’s similar in size and cut out circles.

Form the dough around the dish. Use an egg white or melted butter and lighly brush each crust. (these little guys I made for my daughter, though she only ate the mashed potatoes!

Bake at 400 for 15 minutes. You’ll see the inside bubbling over. I always place them on a baking sheet to catch the spillage!

I made mashed potatoes with them one time (I try not to, but my daughter loves them) Plus it’s good for dipping!

Oh note to self: Let them sit for a good ten minutes because they are really HOT!!! Mmm so hot!

THE VERDICT IS IN!!:

OMG is all I have to say about this meal!! I haven’t had it in years, probably because it’s not the healthiest dish however I “healthified” in every way possible, didn’t include it on top of mashed potatoes which is how I had it all my life, however with the biscuit…………it tasted like my moms!!! I also poured some filling into 2 soup crocks put the raw dough on top and cooked it right in the bowl!!!! Then of course added another when I was half done LOL!!!!! I’m so glad it ended up tasting as well as it smelt all day cooking! When I came home from my daughters check up it literally smelt like it blew up in my kitchen…..in a good way!